Cut 1 onion, 2 cloves of garlic and other vegetables on long, thin strips and sauté with salt, white pepper and thyme . Crushed fillets are then rubbed with salt and white pepper on each allocated a portion of vegetables. Each fillet rolled up, turns with foil or thread to not unroll, and boil or steam cook until ready. Fry them in olive oil remaining chopped onion and garlic, pour white wine . When the wine is evaporated add the cream and sauce seasoned with salt and white pepper. The rolls are cut into slices, arranged in 4 bowls and pour the sauce. Serve garnished with boiled potatoes.